Seasonal recipe: Pumpkin chocolate chip cookies

Love pumpkin? Try this great recipe for soft, almost muffin-like cookies.

It's that time of year: changing leaves, crisp air, family gatherings, trick-or-treaters. What's scarier than vampires and zombies wandering the neighborhood (in search of blood, brains or just candy)? The canned pumpkin shortage. A grocery store employee reported there were physical altercations over it in 2009. Luckily, the shortage is over.

Pumpkin pies and loaves make their appearances every year, and as beloved as these treats are, this recipe is a little something different. The recipe is, of course, a total classic — but with a twist. Pumpkin adds seasonal spice and a nice dose of vitamins to an oldie but goodie: the chocolate chip cookie.

Note: To green up this recipe, simply choose organic versions of the basics listed here. Organic canned pumpkin is available, and most of the other ingredients are available organic, as well. To boost the health factor, modifications can be made without sacrificing the taste, like using whole wheat flour. Using milk chocolate chips (instead of semi-sweet) adds a little extra sweetness, or try white chocolate chips for a very pretty cookie.